4-204.112B - Repeat There was no temperature measuring device located in the ice cream freezer.

5-202.13 - Critical Repeat An air gap between the water supply outlet and the flood rim level of the mop sink was not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure

6-301.12 - Corrected During InspectionRepeat No disposable towels were provided at the hand washing facility in the kitchen.

6-301.14 - Corrected During InspectionRepeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.

6-501.16 - Corrected During InspectionRepeat Mops and brooms are not hung up to air dry.

4-204.112B - There was no temperature measuring device located in the ice cream freezer.

4-502.11A2 - The ice scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.

5-202.13 - Critical An air gap between the water supply outlet and the flood rim level of the mop sink was not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure

6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the toilet.

6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.

3-501.16A2 - Corrected During InspectionCritical Repeat The mashed potatoes, tuna and fish were not held at the required temperature.

4-501.12 - Repeat The cutting board(s) along the cooking line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.

4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: The coffee dispenser, trays in the dry storage area, rolling carts, oven, reach-in refrigerator, and the storage cart for dishes.

3-302.11A4 - Corrected During InspectionCritical Unwrapped or uncovered food in the kitchen (cookies and pies on the rolling racks).

3-304.14B2 - Repeat Wiping cloths improperly stored between use.

3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Foods are improperly stored on the floor in the dry storage area, in the walk-in freezer, and in the wait station.

3-306.11 - Corrected During Inspection The food on display is not protected from contamination. (cookies, cracker and ice on the buffet)

3-501.15A - Corrected During Inspection The methods used for cooling were not adequate. (soup)

4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: the stoves and ovens.

4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the exterior of the refrigeration units, the storage shelves, the rolling racks, and filters at the exhaust hood.

2-103.11L - Repeat Employees are not properly trained in food safety as it relates to their assigned duties. Employees have a lack of knowledge of the safe and dangerous temperature zones. Poor planning in moving foods through dangerous temperature zone.

4-501.12 - The cutting board(s) along the prep tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.

4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: reach-in refrigerator, waffle iron, ice machine, water pitchers, tea pitchers, bulk containers in the kitchen & in the dry storage area, reach-in refrigeration units at the cookline & in the wait station, ice cream freezer, and the grinder.

4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: stoves, ovens, and deep fryers.

4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exterior of refrigerator, exterior of cooking equipment, sheet trays in the the refrigerator and in the dry storage area, racks in the refrigeration units and unused ice bin.

6-202.11A - Repeat The light bulbs in the dish machine area were not properly shielded, coated, or shatter-resistant.

6-501.11 - Repeat The floor in the basement storage area is not maintained in good repair.

6-501.111C - Critical Methods are not being used to control pests. Roach was obsevered on the prep table near the grinder.

6-501.12A - Repeat The floors in the prep area and the walls in the wait station and in the prep area were noted in need of cleaning.

2-103.11L - Employees are not properly trained in food safety as it relates to their assigned duties. Employees have a lack of knowledge of the safe and dangerous temperature zones. Poor planning in moving foods through dangerous temperature zone.

3-301.12 - Critical An employee observed gloved hand to taste food on the salad bar then discard remaining food on the glove back into food container.

3-304.14B2 - Wiping cloths improperly stored between use.

3-501.16A2 - Critical Repeat The potato salad is cold holding at 51°F

4-501.114C1 - Corrected During InspectionCritical The quaternary ammonium sanitizing solution used was not at an acceptable concentration at 100ppm in the wiping cloth bucket.

4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exterior of refrigerator, exterior of cooking equipment and unused dipper well.

6-202.11A - The light bulbs in the dish machine area were not properly shielded, coated, or shatter-resistant.

6-501.11 - The floor in the basement storage area is not maintained in good repair.

6-501.12A - Repeat The floors in the prep area and the walls in the dish washing & wait station were noted in need of cleaning.

6-501.16 - Repeat Mops and brooms are not hung up to air dry.

6-501.18 - Handwashing facilities are unclean and are not maintained. (dish washing area)

4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: filter at the exhaust hood, plate cart, and exterior of cooking equipment.

6-501.12A - Repeat The walls in the cooking area and the floors in the mop sink & dish washing area were noted in need of cleaning.

4-501.114C1 - Corrected During InspectionCritical The quaternary ammonium sanitizing solution used was not at an acceptable concentration at 100 ppm in spray bottles and wiping cloth bucket.

4-501.11A - The garbage disposal was observed in a state of disrepair and damaged. (salad prep area)

4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: interior of reach-in refrigeration units, the reach-in freezers, the ovens, the steamers, the ice cream freezer, the speed racks, sheet trays and the interior of the ice machine.

4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: filter at the exhaust hood, plate cart, and exterior of cooking equipment.

6-501.12A - Repeat The walls in the cooking area and the floors in the mop sink & dish washing area were noted in need of cleaning.

4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the interior of the reach-in refrigerators, the ice cream freezer chest, the bulk flour & sugar bins, dipper well, ice bin, and the sheet trays in the dry storage area.

4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the filters at the exhaust hood and the exterior of the ice machine.

4-501.11B - The door handle on the ice cream freezer (basement) is missing.

4-601.11A - Critical The following utensils were observed soiled to sight and touch: the juice dispensing machines.

4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the exhaust filters, the gasket on the small reach-in refrig, the plate carts, and the prep table beside the milk case.

4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the sheet trays in the dry storage area and the push carts.

6-202.11A - The light bulbs in the dish washing area were not properly shielded, coated, or shatter-resistant.

6-303.11B - Inadequate light was noted in the dish washing area and mop sink areas.

3-304.14B2 - Wiping cloths improperly stored between use. Wiping cloths are stored in buckets of water no sanitizer present.

3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Food items are stored on the in the dry storage areas and in the walk-in freezer.

4-601.11A - Critical The following utensils were observed soiled to sight and touch: the reach-inrefrigertor/ freezer, the cooking equipment, and the bulk storage bins..

4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the dish machine, food trays in the Trauslen reach-in, the exterior of the ice machine, the storage shelves in the kitchen, and the storage catties for the dishes.

4-903.11A3 - The single service cups were found not stored 6 inches above the floor in the dry storage area..

6-303.11C - Inadequate light was noted at the exhaust hood.

6-501.111B - The premises are not being routinely inspected for evidence of pests. Observed numerous fling bugs in the dish washing area.

6-501.12A - The floor in the dish washing area was noted in need of cleaning.

3-501.16A2 - Corrected During InspectionCritical Sliced turkey, in 4 dr. Traulsen refrigerator, observed at 53 degrees F.Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.

4-501.114C1 - Corrected During InspectionCritical The quaternary ammonium sanitizing solution used was not at an acceptable concentration at @ 0 ppm.Quaternary ammonium compound sanitizing solution shall have a minimum temperature of 75oF,have a concentration as specified in 7-204.11 and as indicated by the manufacturer's directions and be used only in water with 500 mg/L hardness

4-501.11A - Four door Traulsen refrigerator, in rear kitchen, observed at 60 degrees F. Repair unit to hold at 41 d. F. maximum. All PHF's removed.Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.

March 06, 2009 (Routine)

Violations:

4-501.112A - Repeat The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F.Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.

4-901.11A - Food pans were found stacked while wet after cleaning and chemical sanitization.Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.

Comments:
Discussed report with manager.

December 04, 2008 (Routine)

Violations:

3-302.12 - Unlabeled drums of flour and sugar.Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.

4-204.112B - New refrigerator lacked thermometer.Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

4-501.112A - Warewasher not temperature sanitizing.Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.

4-501.11A - Traulsen refrigerator not maintaining 41F or below.Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.

6-202.11A - Light shields missing in hood and walk in freezer.Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.

Comments:
Discussed report with manager.

August 19, 2008 (Routine)

Violations:

4-204.112B - Corrected During Inspection There was no temperature measuring device located in the walk in freezer.Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.

7-102.11 - Corrected During InspectionCritical Working containers of cleaners are not properly labeled.Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

Comments:
Discussed report with manager.

June 24, 2008 (Routine)

Violations:

3-202.15 - Corrected During InspectionCritical Food from damaged packaging offered for sale or service. Observed dented can of sliced peaches stored.Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.

3-501.16A2 - Corrected During InspectionCritical Observed PHFs cold holding at improper temperature.Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.

3-501.17B - Critical The ready-to-eat (RTE) commercially processed @FOOD@ in the refrigeration unit was not properly date-marked after opening. Observed milk dated June 23.Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1.

4-101.11B - The food contact surface of the following is not durable, corrosion resistant, and/or nonabsorbent:1. lid for spice container.2. Lexan container lids.Repair or replace the items so that it is durable, corrosion resistant, and nonabsorbent.

4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. gaskets are soiled at 3-door fruit prep cooler.2. mildew buildup inside the ice machine.Clean and sanitize these surfaces for food contact.

4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: 1. Utensil storage rack soiled with debris. 2. Plate rack soiled with water stains.Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

5-205.15B1 - Plumbing connections under the 3-vat sink piping are leaking.Plumbing systems and components shall be maintained in good repair.

6-303.11C - Repeat Inadequate light was noted in the hood system.Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

7-201.11A - Critical Containers of Ecolab chemical bottles stored to prevent the contamination of food, equipment, utensils, linens or single service items.Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

Comments:
Discussed report with the manager.

NOTE: Renovation of the facility slated for August 2008.

February 25, 2008 (Routine)

Violations:

4-501.12 - The cutting board(s) along the hot holding unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .

6-202.11A - The light bulbs in the 3-vat sink were not properly shielded, coated, or shatter-resistant.Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.

6-303.11C - Inadequate light was noted in the Traulsen 4-door salad cooler and the hood system.Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

6-501.11 - Observed ceiling panels misaligned in the dry storage room. Observed ceiling panel leaked with water in the dry storage area.Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

6-501.16 - Mops and brooms are not hung up to air dry.Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
Discussed report with the manager.Walkin cooler shall be cold holding at 41F or below at all times. Keep up the great job with keeping temperature log of all cooling/freezing unit.

October 15, 2007 (Routine)

Violations:

3-304.12A - Repeat In-use utensils improperly stored between use.Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).

4-204.112B - Repeat There was no temperature measuring device located in the ice cream freezer.Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

5-202.13 - Critical Repeat An air gap between the water supply outlet and the flood rim level of the mop sink was not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressureProvide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap.

6-301.12 - Corrected During InspectionRepeat No disposable towels were provided at the hand washing facility in the kitchen.Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.

6-301.14 - Corrected During InspectionRepeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.

6-501.16 - Corrected During InspectionRepeat Mops and brooms are not hung up to air dry.Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
Discussed report with manager.

June 29, 2007 (Routine)

Violations:

4-204.112B - There was no temperature measuring device located in the ice cream freezer.Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

4-502.11A2 - The ice scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.

5-202.13 - Critical An air gap between the water supply outlet and the flood rim level of the mop sink was not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressureProvide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap.

6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the toilet.Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.

6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.

6-501.16 - Repeat Mops and brooms are not hung up to air dry.Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
Discussed report with manager.

March 23, 2007 (Routine)

Violations:

2-401.11A - Corrected During InspectionCritical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens and unwrapped single-service items.

3-302.11A1 - Corrected During InspectionRepeat Raw animal food stored over ready-to-eat (RTE) food in the kitchen walk-in refrigeration unit.Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

3-304.12A - Corrected During Inspection In-use utensils improperly stored between use. Utensil are improperly stored in sanitizer between use.Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).

3-501.16A2 - Corrected During InspectionCritical Repeat The mashed potatoes, tuna and fish were not held at the required temperature.Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.

4-501.12 - Repeat The cutting board(s) along the cooking line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .

4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: The coffee dispenser, trays in the dry storage area, rolling carts, oven, reach-in refrigerator, and the storage cart for dishes.Clean and sanitize these surfaces for food contact.

4-903.11B2 - Corrected During InspectionRepeat Clean food container were observed stored uncovered or with the food contact surface facing upward.Store equipment and utensils covered or inverted to prevent contamination while in storage.

6-301.11 - No soap is provided at hand sink in the prep area.

6-303.11A - Inadequate light was noted in the walk-in freezer in the basement..Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

6-501.12A - Repeat The floors in the mop sink area, dry storage and in the walk-in refrigerator area noted in need of cleaning.All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

Comments:
Keep up the improvements.

December 12, 2006 (Routine)

Violations:

3-302.11A1 - Raw animal food stored over ready-to-eat (RTE) food in the kitchen walk-in refrigeration unit.Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

3-302.11A4 - Corrected During InspectionCritical Unwrapped or uncovered food in the kitchen (cookies and pies on the rolling racks).Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

3-304.14B2 - Repeat Wiping cloths improperly stored between use.Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.

3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Foods are improperly stored on the floor in the dry storage area, in the walk-in freezer, and in the wait station.Elevate food storage onto approved shelving with minimum 6" legs or casters.

3-306.11 - Corrected During Inspection The food on display is not protected from contamination. (cookies, cracker and ice on the buffet)Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.

3-501.15A - Corrected During Inspection The methods used for cooling were not adequate. (soup)Cool foods by the following methods: a. Placing food in shallow pans with a product depth of 4 inches or less. b. Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c Using rapid chill cooling equipment (blast freezing)

3-501.16A2 - Critical Repeat The salad dressing ,turkey, and cheese were cold holding at 46°F, 54°F, and 55°F respectively.Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.

4-501.114C1 - Corrected During InspectionCritical Repeat The quaternary ammonium sanitizing solution used was not at an acceptable concentration at 0ppm in the 3 compartment and wiping cloth bucket.Quaternary ammonium compound sanitizing solution shall have a minimum temperature of 75oF,have a concentration as specified in 7-204.11 and as indicated by the manufacturer's directions and be used only in water with 500 mg/L hardness

4-501.11A - The dish machine and the ice machine were observed in a state of disrepair.Repair the dish machine and ice machine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.

4-501.12 - Repeat The cutting board(s) along the cooking line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .

4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: the stoves and ovens.Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.

4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the exterior of the refrigeration units, the storage shelves, the rolling racks, and filters at the exhaust hood.Maintain nonfood-contact surfaces of equipment clean.

4-903.11B2 - Clean pots and food containers were observed stored uncovered or with the food contact surface facing upward.Store equipment and utensils covered or inverted to prevent contamination while in storage.

4-904.11B - Unwrapped knives were not stored with the handles up in the dish washing area.To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.

6-301.12 - No disposable towels were provided at the hand washing facility in the dish washing area.Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.

6-304.11 - Ventilation in the dish washing area is not sufficient to keep rooms free of excessive steam.Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.

6-501.110A - Employees are not using the dressing rooms or lockers provided. Employees must store keys and all other personal belongs in the lockers provided.Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

6-501.112 - Dead roaches were found in the control device and/or on the premises. (behind the ice machine)Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of other pests.

6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment. (employee's rest-room)Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects

6-501.12A - Repeat The floor and walls in the prep, storage, and dish washing areas were noted in need of cleaning.All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

6-501.16 - Repeat Mops and brooms are not hung up to air dry.Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
Clean the entire kitchen. All violations area subject to fines.

October 04, 2006 (Follow-up)

Violations:

2-103.11L - Repeat Employees are not properly trained in food safety as it relates to their assigned duties. Employees have a lack of knowledge of the safe and dangerous temperature zones. Poor planning in moving foods through dangerous temperature zone.Train all employees in food safety as it relates to their assigned duties.

4-501.12 - The cutting board(s) along the prep tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .

4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: reach-in refrigerator, waffle iron, ice machine, water pitchers, tea pitchers, bulk containers in the kitchen & in the dry storage area, reach-in refrigeration units at the cookline & in the wait station, ice cream freezer, and the grinder.Clean and sanitize these surfaces for food contact.

4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: stoves, ovens, and deep fryers.Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.

4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exterior of refrigerator, exterior of cooking equipment, sheet trays in the the refrigerator and in the dry storage area, racks in the refrigeration units and unused ice bin.Maintain nonfood-contact surfaces of equipment clean.

6-202.11A - Repeat The light bulbs in the dish machine area were not properly shielded, coated, or shatter-resistant.Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.

6-501.11 - Repeat The floor in the basement storage area is not maintained in good repair.Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

6-501.111C - Critical Methods are not being used to control pests. Roach was obsevered on the prep table near the grinder.When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

6-501.12A - Repeat The floors in the prep area and the walls in the wait station and in the prep area were noted in need of cleaning.All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

6-501.16 - Repeat Mops and brooms are not hung up to air dry.Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

September 29, 2006 (Routine)

Violations:

2-103.11L - Employees are not properly trained in food safety as it relates to their assigned duties. Employees have a lack of knowledge of the safe and dangerous temperature zones. Poor planning in moving foods through dangerous temperature zone.Train all employees in food safety as it relates to their assigned duties.

3-301.12 - Critical An employee observed gloved hand to taste food on the salad bar then discard remaining food on the glove back into food container.Discard the contaminated food and inform employees not to use a utensils more than once to taste food that is to be sold or served.

3-304.14B2 - Wiping cloths improperly stored between use.Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.

3-501.16A2 - Critical Repeat The potato salad is cold holding at 51°FDiscard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.

4-501.114C1 - Corrected During InspectionCritical The quaternary ammonium sanitizing solution used was not at an acceptable concentration at 100ppm in the wiping cloth bucket.Quaternary ammonium compound sanitizing solution shall have a minimum temperature of 75oF,have a concentration as specified in 7-204.11 and as indicated by the manufacturer's directions and be used only in water with 500 mg/L hardness

4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exterior of refrigerator, exterior of cooking equipment and unused dipper well.Maintain nonfood-contact surfaces of equipment clean.

6-202.11A - The light bulbs in the dish machine area were not properly shielded, coated, or shatter-resistant.Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.

6-501.11 - The floor in the basement storage area is not maintained in good repair.Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

6-501.12A - Repeat The floors in the prep area and the walls in the dish washing & wait station were noted in need of cleaning.All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

6-501.16 - Repeat Mops and brooms are not hung up to air dry.Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
The entire kitchen needs a good cleaning a reinspection will be Monday October 2, 2006.

July 17, 2006 (Routine)

Violations:

2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (in dish washing area)Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens and unwrapped single-service items.

4-402.12A - A milk crate is used as a shelf and is not elevated off the floor .Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2.Install casters 3. Elevate the equipment to a minimum of 6" off the floor 4. Seal the equipment to the floor

4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: rolling racks, fan in the walk-in (kitchen), and inside the icream freezer.Clean and sanitize these surfaces for food contact.

6-501.12A - The floor in the kitchen and walk-in refrigerator were noted in need of cleaning.All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

6-501.16 - Mops and brooms are not hung up to air dry.Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

April 25, 2006 (Routine)

Violations:

3-304.12A - Corrected During Inspection In-use utensils improperly stored between use. (ice cream scoop)Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).

3-306.11 - Corrected During Inspection The food on display is not protected from contamination. The cookies are not completely under the sneeze shield.Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.

3-501.16A1 - Corrected During InspectionCritical The chicken was hot holding at 110F. (buffet)Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.

3-501.16A2 - Corrected During InspectionCritical The cottage cheese, salad dressing, turkey, ham salad and tuna are not cold holding at the required temperature of 41F or below.Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.

Comments:
Note: the cleanliness in the prep areas has improved. Thank You

February 16, 2006 (Follow-up)

Violations:

3-501.13A - Corrected During Inspection Improper methods used to thaw meat in 2 compartment sink.Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity

4-501.11A - Repeat The garbage disposal was observed in a state of disrepair and damaged. (salad prep area)Repair the garbage disposal to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.

4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: interior of reach-in refrigeration units, the milk reach-in refrigerator, the ovens, the steamers, bread warmer bottom drawer, the speed racks, sheet trays and lids on bulk containers.Clean and sanitize these surfaces for food contact.

4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: filter at the exhaust hood, plate cart, and exterior of cooking equipment.Maintain nonfood-contact surfaces of equipment clean.

6-501.12A - Repeat The walls in the cooking area and the floors in the mop sink & dish washing area were noted in need of cleaning.All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

February 10, 2006 (Routine)

Violations:

4-501.114C1 - Corrected During InspectionCritical The quaternary ammonium sanitizing solution used was not at an acceptable concentration at 100 ppm in spray bottles and wiping cloth bucket.Quaternary ammonium compound sanitizing solution shall have a minimum temperature of 75oF,have a concentration as specified in 7-204.11 and as indicated by the manufacturer's directions and be used only in water with 500 mg/L hardness

4-501.11A - The garbage disposal was observed in a state of disrepair and damaged. (salad prep area)Repair the garbage disposal to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.

4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: interior of reach-in refrigeration units, the reach-in freezers, the ovens, the steamers, the ice cream freezer, the speed racks, sheet trays and the interior of the ice machine.Clean and sanitize these surfaces for food contact.

4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: filter at the exhaust hood, plate cart, and exterior of cooking equipment.Maintain nonfood-contact surfaces of equipment clean.

6-501.12A - Repeat The walls in the cooking area and the floors in the mop sink & dish washing area were noted in need of cleaning.All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

December 01, 2005 (Routine)

Violations:

3-304.12A - In-use utensils improperly stored between use. (ice scoop & ice cream dipper)Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).

3-501.16A2 - Critical Salad dressing on the rolling cart is 52F.Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.

4-501.11B - Repeat The door handle on the reach-in ice cream freezer is missing.Repair or replace the handle on the freezer in accordance with the manufacturer's specifications.

4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the interior of the reach-in refrigerators, the ice cream freezer chest, the bulk flour & sugar bins, dipper well, ice bin, and the sheet trays in the dry storage area.Clean and sanitize these surfaces for food contact.

4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the filters at the exhaust hood and the exterior of the ice machine.Maintain nonfood-contact surfaces of equipment clean.

4-904.11B - Repeat Unwrapped knives, forks, or spoons were not stored with the handles up. (prep table)To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.

5-205.15B1 - The ice cream dipper well is not operational; 2) the faucet at the 3 compartment sink; 3) and the faucet at the prep sink is dripping.Plumbing systems and components shall be maintained in good repair.

6-303.11A - Repeat Inadequate light was noted in the walk-in freezer (basement).Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

6-403.11A - The employee's bottled water is placed on shelf that does not protect food from contamination.Designate an area for employees to eat, drink, and use tobacco away from food, equipment, and single-service and single-use articles to protect them from contamination.

6-501.12A - Repeat The wall in the cooking area was noted in need of cleaning.All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

6-501.16 - Mops and brooms are not hung up to air dry.Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

September 09, 2005 (Routine)

Violations:

4-501.11B - The door handle on the ice cream freezer (basement) is missing.Repair or replace the door handle in accordance with the manufacturer's specifications.

4-601.11A - Critical The following utensils were observed soiled to sight and touch: the juice dispensing machines.Clean and sanitize these surfaces for food contact.

4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the exhaust filters, the gasket on the small reach-in refrig, the plate carts, and the prep table beside the milk case.Maintain nonfood-contact surfaces of equipment clean.

4-903.11A1 - Salad bar containers were found stored at the 2 compartment prep sink.Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.

4-904.11B - Unwrapped knives, forks, or spoons were not stored with the handles up at the front wait station.To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.

6-202.11A - The light bulbs in the walk-in freezer and in the mop sink area were not properly shielded, coated, or shatter-resistant.Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.

6-303.11A - Inadequate light was noted in the walk-in freezers.Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

6-501.12A - The light sheilds in the basement were noted in need of cleaning.All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

June 27, 2005 (Routine)

Violations:

3-304.14B2 - Repeat Wiping cloths improperly stored between use.Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.

4-501.114C1 - Critical The quaternary ammonium sanitizing solution used was not at an acceptable concentration in the wiping cloth bucket.Quaternary ammonium compound sanitizing solution shall have a minimum temperature of 75oF,have a concentration as specified in 7-204.11 and as indicated by the manufacturer's directions and be used only in water with 500 mg/L hardness

4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: reach-in refrigerator, cooking equipment and prep tables.Clean and sanitize these surfaces for food contact.

4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the sheet trays in the dry storage area and the push carts.Maintain nonfood-contact surfaces of equipment clean.

6-202.11A - The light bulbs in the dish washing area were not properly shielded, coated, or shatter-resistant.Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.

6-303.11B - Inadequate light was noted in the dish washing area and mop sink areas.Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.

April 11, 2005 (Routine)

Violations:

11-2-24A - Critical There is no certified food manager on duty. Obtain Northern Virginian Certified Food Manager's Permit.It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.

3-304.14B2 - Wiping cloths improperly stored between use. Wiping cloths are stored in buckets of water no sanitizer present.Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.

3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Food items are stored on the in the dry storage areas and in the walk-in freezer.Elevate food storage onto approved shelving with minimum 6" legs or casters.

4-601.11A - Critical The following utensils were observed soiled to sight and touch: the reach-inrefrigertor/ freezer, the cooking equipment, and the bulk storage bins..Clean and sanitize these surfaces for food contact.

4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the dish machine, food trays in the Trauslen reach-in, the exterior of the ice machine, the storage shelves in the kitchen, and the storage catties for the dishes.Maintain nonfood-contact surfaces of equipment clean.

4-903.11A3 - The single service cups were found not stored 6 inches above the floor in the dry storage area..Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.

6-303.11C - Inadequate light was noted at the exhaust hood.Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

6-501.111B - The premises are not being routinely inspected for evidence of pests. Observed numerous fling bugs in the dish washing area.Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

6-501.12A - The floor in the dish washing area was noted in need of cleaning.All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

January 20, 2005 (Routine)

Violations:

5-205.11B1 - One kitchen handwashing station is being used for purposes other than washing hands.The handwashing facility identified above is to be used for washing hands only.

6-303.11C - Repeat Inadequate light was noted under the hood.Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

6-501.16 - Repeat Mops and brooms are not hung up to air dry.Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

October 12, 2004 (Routine)

Violation: 6-303.11A - Inadequate light was noted in the downstairs walk in.Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

July 08, 2004 (Routine)

Violations:

5-205.11A - The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.

6-303.11C - Repeat Inadequate light was noted under the hood.Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

6-501.16 - Mops and brooms are not hung up to air dry.Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

March 30, 2004 (Routine)

Violations:

3-501.16A2 - Critical Tartar sauce and salad dressing were 42F.Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.

6-303.11C - Repeat Inadequate light was noted under the hood.Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

4-903.11A1 - Cups were found stored on floor.Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.

January 13, 2004 (Routine)

Violations:

6-303.11C - Inadequate light was noted under the hood.Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

6-501.110A - Employees are not using the dressing rooms or lockers provided.Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

October 27, 2003 (Routine)

Violations:

3-306.11 - The food on display is not protected from contamination.Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.

4-903.11A2 - Coffee filters were found where they were exposed to splash, dust, or other contamination while stored.Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.

6-501.16 - Repeat Mops and brooms are not hung up to air dry.Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

August 14, 2003 (Routine)

Violations:

6-301.12 - Repeat Dishwasher's handsink lacked paper towels.Supply.

6-501.16 - Repeat Mops and brooms are not hung up to air dry.Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

May 29, 2003 (Routine)

Violations:

6-301.12 - A heated air hand drying device was not provided at the hand washing lavatory in warewash area.Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel, or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.

6-501.16 - Repeat Mops and brooms are not hung up to air dry.Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

March 07, 2003 (Routine)

Violations:

3-306.11 - The food on display is not protected from contamination..

5-501.113B - Outside refuse container was uncovered.Cover all waste containers when not in continuous use.

Do you have any questions you'd like to ask about Goodwin House? Post them here so others can see them and respond.

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!

Enter my review in the Sweepstakes. I have read and accepted the Contest Rules and I understand that my submission will only be entered if all the rules have been followed. The review must be at least 100 words.

Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):